French Bread Pizza with Spinach, Mushrooms, and Mozzarella
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Ingredients & Equipment
What we send
- 1 cupgrape tomatoes
- 3 cupsSpinach Baby Organic
- 6 ouncesMushrooms Cremini Local
- 1/8 ouncefresh oregano
- 2 clovesgarlic
- 8 ouncesfresh mozzarella cheese
- 2French bread rolls
- 1 cuptomato purée
- 1 tablespoongrated pecorino cheese
- 1/2 teaspoondried basil
- 1/2 teaspoondried thyme
What You’ll Need
- aluminum foil
- baking sheet
- 6" small pot
Prepare IngredientsPreheat oven to 450[degrees]F. Rinse tomatoes and halve. Rinse spinach and roughly chop. Wipe mushrooms clean with a damp paper towel and quarter caps, discarding stems. Finely chop oregano leaves, discarding stems. Mince garlic. Slice mozzarella as thinly as possible. Halve rolls lengthwise, wrap together in foil, and place in oven to warm for 5-10 minutes.
Roast VegetablesOn a baking sheet, toss tomatoes and mushrooms with ½ of garlic, 1 tablespoon olive oil, ½ teaspoon kosher salt, and pepper. Transfer to oven and roast until tomatoes begin to brown and mushrooms are softened, about 10 minutes. Remove and transfer vegetables to a medium bowl. Immediately add spinach and toss to wilt.
Make Tomato SauceWhile vegetables roast, heat 1 tablespoon olive oil in a small pot over medium heat. When oil is shimmering, add spice mix and remaining garlic and cook until fragrant, about 2 minutes. Add tomato purée and cook until flavors are melded, about 3 minutes more. Remove pot from heat. Taste and add salt and pepper as needed.
Assemble PizzasWipe baking sheet from vegetables clean and add warmed rolls cut-side up. Spread ½ of tomato sauce over rolls. Top with roasted vegetables, then add remaining tomato sauce. Sprinkle over pecorino and finish with mozzarella, dividing evenly.
Bake PizzasTransfer pizzas to oven and bake until cheese is bubbling and golden, about 5 minutes.
Plate PizzasGarnish pizzas with oregano and start eating.